Foodborne Illness & Contamination

In an age of industrial agriculture, when virtually none of our food
is locally grown, contaminated food anywhere in the supply chain will
eventually make its way to the tables of Massachusetts families.
Consuming foodborne pathogens can result in anything from a mild case of
food poisoning, that does not require hospitalization, to permanent
disability and even death.

The Centers For Disease Control (CDC) estimates that foodborne
illnesses are responsible for 325,000 hospitalizations and 5,000 deaths
annually in the United States. Three foodborne illnesses –
salmonella, listeria and toxoplasma – account for 1,500 deaths
annually, according to the CDC. Food contaminated with deadly
Escherichia coli (E. coli)
bacteria accounts for another 2,000 hospitalizations a year.

Infection with certain strains of E. Coli, such as E. Coli O157:H7, is
almost always the result of the consumption of tainted food. The CDC has
estimated that 85% percent of E. Coli O157:H7 infections are foodborne in
origin. If you have suffered an illness from E. Coli O157:H7, you should
contact a personal injury
attorney immediately to discuss your rights. Food that is sold in
commerce is a product just like a toaster or a lawn mower and some of the
same strict laws that apply to durable products like those also apply to
food.